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| Pastit (Papaya Turnover) |
"A candied papaya filling in a crust. This was something my mom made daily when I was growing up. It was the most requested Saipan, MP pastry. Even though she didn't have the chance to pass it on to us, I used my past experience and made this Chamorro concoction."
Ingredients :
- 2 unripe papayas - peeled, halved, seeded, and cut into cubes
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 pinch salt
- 1 pinch ground cinnamon
- 1 (15 ounce) package pastry for a 9-inch double-crust pie
- 1 egg yolk, beaten
Instructions :
| Prep : 30M | Cook : 24M | Ready in : 1H10M |
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- Place the papaya cubes in a blender, a few at a time; blend until shredded.
- Combine 2 cups shredded papaya, white sugar, brown sugar, and salt in a saucepan over medium heat; cook and stir until sugars dissolve, about 5 minutes. Stir cinnamon into papaya mixture and remove saucepan from heat. Drain juice from papaya mixture using a strainer.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Roll pie crusts on a work surface and cut out twenty-four 4-inch circles using a biscuit cutter or a cup. Spoon a small spoonful of papaya mixture into the center of each circle. Fold each circle in half over the papaya, creating a half-circle. Press the edges together using a fork and poke the top for ventilation. Place turnovers 1 inch apart on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Brush the top of each turnover with egg yolk and continue baking until golden brown, about 15 minutes more.
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